Baked French Toast with Raspberry Sauce

This crowd-pleasing weekend brunch (prep tonight, bake tomorrow) also makes a festive Christmas breakfast.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Photography: Anna Williams

Recipe continues below this recipe video

Source: Everyday Food, December 2007

Ingredients

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 thick slices challah, brioche, or other egg bread (1 inch thick)
  • 2 tablespoons unsalted butter, melted
  • 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
  • Smoked chicken sausage, warmed, for serving (optional)

Directions

  1. In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

  2. Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

  3. Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

  4. Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.

  5. Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Cook's Notes

Let the thick slices of bread absorb the egg batter for at least 45 minutes, and your French toast will be deliciously custardy throughout.

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